Ramen Noodle Cabbage Salad

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 0–5 minutes (for noodles)

Ingredients

For the Salad:

• 1 (3 oz) package ramen noodles (any flavor; we’ll use the seasoning packet differently)

• 4 cups green cabbage, thinly sliced

• 1 cup purple cabbage, thinly sliced (optional for color)

• 2–3 green onions, sliced

• 1 medium carrot, julienned or shredded

• 1/4 cup sliced almonds or sunflower seeds (optional, for crunch)

• 1/4 cup sesame seeds (optional)

For the Dressing:

• 1/4 cup olive oil or neutral oil

• 2–3 tbsp rice vinegar (or apple cider vinegar)

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp sugar, honey, or maple syrup

• 1 tsp sesame oil

• 1 tsp ginger, freshly grated or powdered

• 1 tsp garlic, minced or powdered

• 1/4 tsp black pepper

Instructions

1. Prepare the Ramen Noodles

• Option 1: Raw crunch

  • Crush the dry noodles into small pieces and toss directly into the salad.

• Option 2: Toasted noodles

  • Heat a small skillet over medium heat. Toast the broken noodles 2–3 minutes until golden brown. Cool completely before adding to salad.

Tip: Save the seasoning packet for the dressing, or discard if using your own dressing.

2. Prepare the Vegetables

• Thinly slice green and purple cabbage.

• Julienne or shred the carrot.

• Slice green onions.

• Place all vegetables in a large mixing bowl.

3. Make the Dressing

1. In a small bowl or jar, whisk together:

   • Olive oil

   • Rice vinegar

   • Soy sauce

   • Sugar or sweetener

   • Sesame oil

   • Grated ginger

   • Minced garlic

   • Black pepper

2. Taste and adjust: add more vinegar for tang, soy for saltiness, or sugar for sweetness.

4. Assemble the Salad

1. Pour dressing over the cabbage, carrot, and green onions.

2. Toss well to coat evenly.

3. Add the crushed/toasted ramen noodles and seeds/almonds. Toss gently to combine.

Optional: Let the salad sit 10–15 minutes to soften the cabbage slightly and let flavors meld.

5. Serve

• Serve immediately for maximum crunch.

• Garnish with additional sesame seeds or green onions if desired.

• Great as a side dish with grilled tofu, chicken, or stir-fry.

Tips for the Best Ramen Cabbage Salad

1. Crunch factor: Keep the noodles dry until just before serving to avoid sogginess.

2. Flavor balance: Sweet + salty + tangy is key. Adjust vinegar, sugar, and soy sauce to taste.

3. Custom additions: Shredded bell pepper, edamame, or sliced radish adds more color and texture.

4. Make-ahead: The salad can be made 2–3 hours in advance, but add noodles just before serving.

Fun Variation:

• Spicy Ramen Salad: Add 1 tsp sriracha or chili garlic sauce to the dressing.

• Vegan/Gluten-Free: Use tamari instead of soy sauce and gluten-free ramen noodles.